Best Toasted Nut Tart Recipes

PERFECT NUT CRUST

Perfect Nut Crust image

This recipe makes a great base for Martha's Buttermilk-Blueberry Tart with Walnut Crust or Nut-Crusted Cranberry Tart.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes one 10-inch tart or one 8-by-11-inch tart

Number Of Ingredients 6

Ingredients

3 1/2 ounces walnuts, finely chopped
6 tablespoons unsalted butter, room temperature
2 tablespoons sugar
1 teaspoon coarse salt
1 large egg yolk
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 375 degrees.
In the bowl of an electric mixer fitted with the paddle attachment, combine walnuts, butter, sugar, flour, salt, yolk, and vanilla. Beat until well combined. Firmly press into the bottom and up the sides of a 10-inch or 11-by-8-inch fluted tart pan with a removable bottom. Freeze until firm, about 30 minutes. Bake until edges are set and golden, about 40 minutes. Remove from oven and let cool completely on a wire rack.

HONEY SALTED MIXED NUT TART

Honey Salted Mixed Nut Tart image

A big can of roasted, salted mixed nuts is not only good for snacking, it is also the base for this delightful twist on the traditional pecan pie. This is a tart for serious nut lovers: The filling has a high nut-to-goo ratio, and nuts also make an appearance in the press-in crust as well.

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 1 tart, about 8 servings

Number Of Ingredients 9

Ingredients

11 tablespoons unsalted butter
1 1/2 cups all-purpose flour (see Cook's Note)
One 15-ounce can roasted salted mixed nuts
1/4 cup plus 3 tablespoons granulated sugar
Kosher salt
1/4 cup packed light brown sugar
1/2 cup honey
1 teaspoon pure vanilla extract
2 large eggs, lightly beaten

Steps:

Cube 8 tablespoons of the butter and place it in the freezer until it is very cold and almost frozen, about 15 minutes. Preheat the oven to 375 degrees F.
Pulse the flour, 1/2 cup of the mixed nuts, 3 tablespoons of the granulated sugar and a pinch of salt in a food processor until the nuts are finely ground. Pulse in the cold cubed butter until the mixture resembles coarse meal. Pulse in 2 tablespoons ice-cold water until the dough holds together when squeezed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), form into a disk, cover in the plastic and refrigerate for 20 minutes.
Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides of the pan with your hands or the bottom of a measuring cup. Use a fork to dock the bottom of the tart. Freeze until firm, about 10 minutes.
Place the tart pan on a baking sheet. Line the crust with parchment and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the parchment and pie weights and continue baking until the crust is lightly brown and dry to the touch, about 10 minutes longer. Transfer to a rack. Reduce oven temperature to 350 degrees F.
While the crust bakes, make the filling: Combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, the brown sugar, honey and a pinch of salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute.
Remove from the heat and set aside to cool slightly, about 10 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the vanilla extract and beaten eggs into the filling until smooth. Arrange the remaining nuts (about 2 1/2 cups) in a flat layer in the tart shell and pour the filling over top.
Bake until the edges are set but the center is still slightly loose, 20 to 30 minutes. Cool on a wire rack. Serve slightly warm or at room temperature.